{"id":49457,"date":"2025-07-08T19:17:32","date_gmt":"2025-07-08T19:17:32","guid":{"rendered":"https:\/\/www.europesays.com\/us\/49457\/"},"modified":"2025-07-08T19:17:32","modified_gmt":"2025-07-08T19:17:32","slug":"50-of-the-best-restaurants-near-downtown-san-diego","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/49457\/","title":{"rendered":"50 of the Best Restaurants Near Downtown San Diego"},"content":{"rendered":"

Over 17 years of eating through the city, I\u2019ve kept a list of the dishes and drinks and places that floored me<\/a>\u2014the ones I yammer on about to strangers. For Comic-Con<\/a>, I thought I\u2019d share nearly 50 of my favorites within striking distance of the comic core: Gaslamp, Barrio Logan<\/a>, Little Italy, Mission Hills, and one wild place in North Park<\/a>.\u00a0Remember, even if you just ate and you\u2019re a little full, the week is about role playing<\/a>.\u00a0Here are the best restaurants near downtown San Diego.<\/p>\n

\"DowntownPhoto Credit: James Tran<\/p>\n

Callie<\/p>\n

What to Order: Aleppo Chicken<\/p>\n

Callie<\/a> will bring home San Diego\u2019s next Michelin star, or I will lose all faith in the system. The fermented and pickled carrots with dukkah. The Aleppo chicken. The everything. Chef Travis Swikard<\/a> is on another level.\u00a0<\/p>\n

1195 Island Ave,\u00a0East Village<\/p>\n

Wolf in the Woods<\/p>\n

What to Order: Sweet Corn & Pi\u00f1on Soup<\/p>\n

So charming it hurts. If an alpaca were a restaurant. Like you\u2019re dining in an ADU built for someone who is loved. Wolf in the Woods<\/a> is a passion project for Johnny Rivera<\/a> (Hash House A Go Go) and chef Carmine Lopez, and you can feel that passion. It snuggles you with Spanish wine. The sweet corn and pi\u00f1on soup might be the best bowl of hot liquid in the city.<\/p>\n

1920 Fort Stockton Dr Suite C,\u00a0Mission Hills<\/p>\n

\"DowntownPhoto Credit: Kimberly Motos<\/p>\n

Kingfisher<\/p>\n

What to Order: Wild Mushrooms and Chino Farms Corn Congee<\/p>\n

This is where you want to go<\/a> for a Vietnamese-centric<\/a> but pan-Asian exploration of fish sauce. Get the beef tartare, the whole fried rockfish in ginger sweet-and-sour sauce, and the congee with wild mushrooms.<\/p>\n

2469 Broadway, Golden Hill<\/p>\n

Top of the Hyatt<\/p>\n

What to Order: Cocktails<\/p>\n

It\u2019s the view from the top and edge of our world<\/a>\u2014a glass box of emotion, 40 floors up, looking down on all that water and sunset. Pick a cocktail, any cocktail.<\/p>\n

1 Market Pl,\u00a0Embarcadero <\/p>\n

\"DowntownCourtesy of Mister A\u2019s Restaurant<\/p>\n

Mister A\u2019s<\/p>\n

What to Order: Maple Leaf Farm Duck Breast<\/p>\n

Mister A\u2019s<\/a> started as a Scorsese-type place where people enjoyed the fruits of some gray-area capitalism with a holy **** view of the entire urban core. Wave at planes as they land at eye-level and the sun sets over the watery cliff in the distance. Two years ago, longtime owner Bertrand Hug handed the reins to longtime GM (and damn good human) Ryan Thorsen<\/a>. He\u2019s breathed new life into the place with some key renovations<\/a>. It\u2019s a bucket worthy of the list. The duck with huckleberry gastrique is chef Stephane Voitzwinkler\u2019s specialty.\u00a0<\/p>\n

2550 Fifth Ave 12th floor, Bankers Hill<\/p>\n

Born + Raised<\/p>\n

What to Order: Burgundy Snails\u00a0<\/p>\n

An F.-Scott-Fitzgerald-meets-Busta-Rhymes steakhouse<\/a> from the weirdos of CH Projects<\/a>. A magic room that feels both alive and haunted. Bone marrow\u2019s a pretty fantastic fat, but it needs flavor. B&R serves it with Burgundy escargot on toasted bread, and the garlic is fantastic.<\/p>\n

1909 India St, Little Italy<\/p>\n

\"DowntownCourtesy of Old Town San Diego<\/p>\n

El Sue\u00f1o<\/p>\n

What to Order: Elote & Cocktails<\/p>\n

A hell of a patio in Old Town<\/a>, run by Pietro Busalacchi<\/a>, one of the better drinks people in San Diego. The elote is fantastic\u2014half a corn cob grilled; soaked in veggie broth; and seasoned with mayo, melted butter, chili powder, cumin, smoked paprika, a touch of sugar, garlic and onion powder, Cotija cheese, and chives. Every drink here is good.\u00a0<\/p>\n

2836 Juan St, Old Town<\/p>\n

Cowboy Star<\/p>\n

What to Order: A5 Japanese Omi Gyu\u00a0<\/p>\n

There are three main names when it comes to the best Japanese Wagyu. Most people who love the melting beef know two of them (Kobe and Matsusaka). The third type is omi gyu, the original Wagyu that was served to shoguns 400-plus years ago. Compared to the other two, it\u2019s still got that high fat content that makes the Wagyu magic, but it\u2019s lighter, more delicate, cleaner tasting. And Cowboy Star<\/a>\u2014the beloved local steakhouse run by chef\/partner Victor Jimenez\u2014is the only place I know of in San Diego that serves it. You\u2019re not coming to Comic-Con looking for small experiences.\u00a0<\/p>\n

640 Tenth Ave, East Village<\/p>\n

\"DowntownCourtesy of Wikipedia Commons<\/p>\n

Las Cuatros Milpas<\/p>\n

What to Order: Tacos<\/p>\n

Yes, there are designer-ier tacos. But this family<\/a>\u2019s been serving homemade tacos<\/a> with fried-before-your-eyes tortillas since the dawn of time. It is the best taco<\/a>. Cash only.<\/p>\n

1857 Logan Ave, Barrio Logan<\/p>\n

J & Tony\u2019s Discount Cured Meats and Negroni Warehouse<\/p>\n

What to Order: Negroni<\/p>\n

There\u2019s a massive Godzilla made of sticky notes (that doesn\u2019t sound very impressive written out, but it\u2019s kind of dazzling). There\u2019s Ronald McDonald, arm outstretched, inviting friends and lawsuits. And J + Tony\u2019s<\/a> has the best damn Negronis and streetside Adirondack sunbathing area. This is where CH Projects<\/a> dreams.<\/p>\n

631 Ninth Ave, East Village<\/p>\n

\"DowntownCourtesy of OpenTable<\/p>\n

Kindred<\/p>\n

What to Order: Vegan Snacks<\/p>\n

While everyone was trying to cast vegan food <\/a>in ultra-pure white halos and rooms with hemp furniture and virtue signals, longtime vegan and metal fan Kory Stetina<\/a> went and built a vegan restaurant<\/a> that felt like sin. The absolute best spot.<\/p>\n

1503 30th St, South Park<\/p>\n

Lia\u2019s Lumpia<\/p>\n

What to Order: Ribeye Bistec<\/p>\n

Of course, you should get the lumpia\u2014the traditional one, and then whatever creative concoction they\u2019re filling it with that day. But the humble mother-and-son Filipino restaurant<\/a> in an old house (the duo are pure joy, and they finished second on The Great Food Truck Race<\/a>) serves a 12-ounce boneless ribeye with caramelized onions in calamansi soy for dinner that knocks socks.<\/p>\n

2219 Logan Ave, Barrio Logan<\/p>\n

\"DowntownCourtesy of Fort Oak<\/p>\n

Fort Oak<\/p>\n

What to Order: Hearth Roasted Carrots <\/strong><\/p>\n

Fort Oak<\/a> turned an old Ford dealership into one of the best restaurants in SD, piling firewood where the old Furlaines used to be. Brad Wise<\/a> and his team sit over the burning embers and smoke and char various things into submission. Get the roasted carrots with smoked yogurt.<\/p>\n

1011 Fort Stockton Dr, Mission Hills<\/p>\n

Puesto<\/p>\n

What to Order: Filet Mignon Taco<\/p>\n

Group restaurants don\u2019t often get better as they grow\u2014scaling an operation usually means quality dips or even tanks. Not so with San Diego\u2019s family-run Mexican empire Puesto<\/a>. The last time I had this taco, I had to recognize that it\u2019s one of the best in the city. It\u2019s made with an organic corn tortilla, crispy melted cheese, slices of filet, avocado, and spicy pistachio-serrano salsa.<\/p>\n

789 W Harbor Dr Unit 155, Seaport Village<\/p>\n

\"DowntownPhoto Credit: James Tran<\/p>\n

Kinme\/Azuki Sushi<\/p>\n

What to Order: Omakase\u00a0<\/p>\n

Kinme is my sushi restaurant of the year<\/a>. A 10-seat omakase-only spot in Bankers Hill from the people who\u2019ve long run one of the most beloved (and high-quality) sushi spots (Azuki Sushi<\/a>). Kinme\u2019s gonna be booked, but Azuki\u2019s a couple doors down.<\/p>\n

Kinme \u2013 2505 Fifth Ave, Bankers Hill | Azuki Sushi \u2013 2321 Fifth Ave, Bankers Hill<\/p>\n

Fish Guts<\/p>\n

What to Order: De Espada<\/p>\n

Pablo Becker\u2019s fish shop<\/a>. Pablo was born and raised here, and he traveled across the world opening restaurants for his cousin, famed Mexican chef Richard Sandoval. He opened his own in San Diego, and lost it about six years ago. Lowest point of his life. So he went to Chicago and spent five years as a line cook, then came back to open this. They\u2019ve got tacos, yeah, but it\u2019s 90 percent sustainable seafood<\/a> from fishermen down the street, cooked to order. Get the De Espada, blackened swordfish with jalape\u00f1o slaw and spicy aioli.<\/p>\n

2222 Logan Ave, Barrio Logan<\/p>\n

\"DowntownCourtesy of The Lion\u2019s Share<\/p>\n

The Lion\u2019s Share<\/p>\n

What to Order: Salt & Pepper Frog Legs + Federal Buffalo Stamp\u00a0<\/p>\n

There\u2019s an instinct to call it a hidden gem because it\u2019s tucked behind a railroad on a little condo street. But The Lion\u2019s Share<\/a> is a local legend. A dark hobbit hole of world-class cocktails<\/a> and a hell of a chef in Dante Romero<\/a> (ex-Wormwood) for a menu that revolves around indie food animals (frog, bison, venison, liver, elk, boar). The tempura-battered frog legs with fried garlic in a chili sauce are yes.<\/p>\n

629 Kettner Blvd, Embarcadero <\/p>\n

Juniper & Ivy<\/p>\n

What to Order: Gnocco Frito\u00a0<\/p>\n

All due respect for Italian tradition and the entire Emilia-Romagna people, but this is the best damn chef version of two latchkey kid classics: Tostino\u2019s pizza rolls and Hot Pockets. Go to Juniper & Ivy<\/a> (one of the city\u2019s best). Sit at the bar at exactly 5 p.m. This is its new concept\u2014a bar lounge area called Juni with five-star chef snacks<\/a>, priced like inflation hasn\u2019t been invented yet. The gnocco frito is the famed Italian puffed fry bread that chef Alex Penkin stuffs with a mousse of goat cheese-ricotta-nduja (Calabria\u2019s addictive, spreadable pork sausage), tops with a paper-thin, spicy Calabrese salami, adds a little lemon zest, light Parmesan snow, and then the kicker\u2013EVOO spiced with oregano and peppers for that pizza-joint perfume.\u00a0<\/p>\n

2228 Kettner Blvd, Little Italy<\/p>\n

\"DowntownCourtesy of OpenTable<\/p>\n

Roma Norte<\/p>\n

What to Order: Tamarind Old Fashioned\u00a0<\/p>\n

This year\u2019s \u201cBar of the Year\u201d for our 2025 Best Restaurants issue<\/a>. Two of the city\u2019s top drinksmen got a dark, cozy room of their own: the former beverage director for three-star Michelin The Restaurant at Meadowood<\/a> (Beau DuBois) and a guy (Derek Cram) whose track record went from NYC\u2019s famed Momofuku and PDT (Please Don\u2019t Tell). The Tamarind Old Fashioned show off how extreme they calibrate what goes into your mouth: Buffalo Trace bourbon, Mars Iwai Japanese whisky, tamarind justino (tamarind blended with Buffalo Trace, then centrifuged to clarify), touch of cane sugar, two types of bitters, and exactly six drops of Lagavulin 16-Year Single Malt Scotch.\u00a0<\/p>\n

789 W Harbor Dr Unit 155, Seaport Village<\/p>\n

Ciccia Osteria<\/p>\n

What to Order: Mushroom Flan<\/p>\n

This dish is why I could go vegetarian, but never vegan. Because cheese and cream are capable of unsurmountable joys. Chef Mario Cassineri<\/a> soaks porcini mushrooms in milk for 24 hours to make the base for a mornay sauce. It\u2019s solidified into a custard-like texture, given a pecorino butter crust, baked to order, and then\u2014delicious, in a nihilistic way\u2014placed in a small pool of gorgonzola cheese fonduta with a single mint leaf up top (which makes it a salad in creative circles).<\/p>\n

2233 Logan Ave, Barrio Logan<\/p>\n

\"DowntownCourtesy of Post Company<\/p>\n

The LaFayette Hotel<\/p>\n

What to Order: The Teeming Humanity + Patty Melt<\/p>\n

You gotta see it\u2014if you can get in, that is. It\u2019s one of the greatest hotels in the country<\/a>, an orgy of designs and patterns and vignettes with a bowling alley, a pool, a ridiculously dark gothic restaurant<\/a>, and a 24-hour diner<\/a> that sells a billion patty melts every week.<\/p>\n

2223 El Cajon Blvd, North Park<\/p>\n

Lionfish<\/p>\n

What to Order: \u201cAngry\u201d Whole Grilled Fish<\/p>\n

San Diego chef JoJo Ruiz<\/a> got a James Beard nod for being one of the most sustainable seafood chefs<\/a> in the country. There are two things you should get here: The king salmon sashimi with white truffle honey ponzu, chili garlic, and Japanese rice crackers, and the whole grilled snapper with Thai Basil, fermented chili, garlic butter sauce, and bread.<\/p>\n

435 Fifth Ave, Gaslamp Quarter<\/p>\n

\"DowntownCourtesy of The Kebab Shop<\/p>\n

The Kebab Shop<\/p>\n

What to Order: Lamb and Rice Plate<\/p>\n

A grab-and-go spot<\/a> for those who\u2019re tired of pizza, burgers, and fried chicken sammies<\/a>. The d\u00f6ner (lathered in all the sauces) is great for a walk-and-chew. But I\u2019m starting to prefer just ordering the lamb kebab meat with saffron rice and then mixing all the sauces in there. You won\u2019t smell right for days, but happiness has a cost.<\/p>\n

630 Ninth Ave, East Village<\/p>\n

Civico 1845<\/p>\n

What to Order: Vegan Italian\u00a0<\/p>\n

Italian brothers moved here a decade ago and opened this little trattoria<\/a>. The brown butter ravioli are always dangerous, but it was one of the first Italian restaurants in California to have an all-vegan menu<\/a>.<\/p>\n

1845 India St, Little Italy<\/p>\n

\"DowntownCourtesy of Animae<\/p>\n

Animae<\/p>\n

What to Order: Shrimp Toast\u00a0<\/p>\n

Chef Tara Monsod<\/a> and her staff are apexing Filipino food right now (it\u2019s her roots, but not the only part of Asia she explores here). A heavy-curtained, big-dollar spot<\/a> with soft surfaces that make insider trading secrets disappear. Order pretty much anything, but especially the Baja Asian street corn with kimchee aioli, cotija, and togarashi.<\/p>\n

969 Pacific Hwy, Embarcadero<\/p>\n

Herb & Wood<\/p>\n

What to Order: Gnocchi\u00a0<\/p>\n

Gnocchi has been on the menu here<\/a> since day one, because if you took it off, the people would revolt. Oxtail is the MSG of the butcher shop<\/a>.<\/p>\n

2210 Kettner Blvd, Little Italy<\/p>\n

\"DowntownPhoto Credit: Kimberly Motos<\/p>\n

Pali Wine Co.<\/p>\n

What to Order: Natty Wines & Smoked Jr. Farms Squash<\/p>\n

Sit in the back\u2014it\u2019s a massive shaded patio with more laidback barnyard chill than the average Little Italy spot. Pali\u2019s a family-run winery<\/a> out of Lompoc (Pinot land) specializing in low-intervention and natural wines<\/a>. Chef Logan Kendall is a farms-spices-fat whiz. Case in point is the smoked burrata with sun gold vinegar, sorrel, and salsa macha.<\/p>\n

2130 India St, Little Italy<\/p>\n

Morning Glory<\/p>\n

What to Order: Souffle Pancakes<\/p>\n

The epicenter of all things brunch in Little Italy<\/a>. Yes, they\u2019re worth the wait. Ask your server if the bartender has any special syrups to put on \u2019em (the team has been known to send out a ramekin of coconut syrup that is incredible).<\/p>\n

550 W Date St Suite #C, Little Italy<\/p>\n

\"DowntownCourtesy of Ironside<\/p>\n

Ironside<\/p>\n

What to Order: Lobster Roll<\/p>\n

Gloopy lobster rolls are a leading cause of not liking lobster rolls. Ironside<\/a> treats its knuckle meat with respect, lightly tossing in brown butter mayo, crispy shallots, and chives. One of the best in the city.<\/p>\n

1654 India St, Little Italy<\/p>\n

Craft & Commerce<\/p>\n

What to Order: Fried Chicken in a Bucket<\/p>\n

In all of us, there is a part that loves fried chicken in a bucket and there is a part that loves caviar. Old jeans and silk. United these warring factions of yourself with this platter at the place<\/a> that kicked off Little Italy\u2019s craft cocktail scene<\/a>. A Champagne bucket is brimmed with craggy fried poultry, served with pickled beech mushrooms, fermented cucumbers, broccoli slaw, sauces, and trout roe, creme fraiche. Upgrade to caviar. It\u2019s like KFC of the Colonel had some silver polish and Negronis on his breath.<\/p>\n

675 W Beech St, Little Italy<\/p>\n

\"DowntownCourtesy of Sushi Gaga<\/p>\n

Sushi Gaga<\/p>\n

What to Order: Hot-Cold Omakase<\/p>\n

Beshock Ramen owner Ayaka Ito has three sister concepts a block away: Asa, an Asian bakery, Bar Kamon, and Sushi Gaga<\/a>, an omakase-only sushi experience hidden behind a clandestine door among the breads. Gaga\u2019s the real deal, with chef Shinnosuke Otsuka having worked at Michelins in Osaka. Ten seats only. 2-3 hours, twelve or so courses, starting with zensai (apps), warm dishes like sukiyaki (hot pot) and chuwanmashi (mind blowing egg custard), nigiri, sushi, maybe some ramen. Changes all the time. Find the door and trust.<\/p>\n

634 14th St #110, East Village<\/p>\n

Cafe Sevilla<\/p>\n

What to Order: Spicy Octopus + Sangria Royal<\/p>\n

Few things on the planet get you even the most dance-averse ass moving as live Latin music. Almost 40 years now, Cafe Sevilla<\/a> has been the open-late spot<\/a> for it in San Diego with tapas and sangrias. When a restaurant that long, you get a great mix of musicians, longtime regulars, newbies, rituals, traditions. Order the Sangria Royal (traditional red sangria with Licor 43 and orange brandy) and get the spicy octopus ceviche with mango and haba\u00f1ero. Let loose.<\/p>\n

353 Fifth Ave, Gaslamp Quarter<\/p>\n

\"DowntownCourtesy of Cocina 35<\/p>\n

Cocina 35<\/p>\n

What to Order: La Bomba Chilaquiles<\/p>\n

Welcome to San Diego, where chilaquiles are our \u201call-American breakfast\u201d (due respect to the burrito). The reigning champs of chilaquiles (call them \u201cbreakfast nachos\u201d if you\u2019d like to have a strongly-worded internet exchange with purists) are the brother and sister Paulia and Cesar Chaidez who own Cocina 35<\/a>. Close your eyes and point, they\u2019re all pretty great, though the La Bomba especially with creamy haba\u00f1ero salsa, cochinita pibil and pickled onions. There are few locations near city center, but take the ferry over to its Coronado location<\/a>, rent some bikes, and toodle around our idyllic Smallville beach island with its wide, smooth streets and the smell of successful IPOs.<\/p>\n

1201 1st St, Coronado<\/p>\n

Choi\u2019s<\/p>\n

What to Order: Octopus + Hotteak<\/p>\n

This is what happens when a kid grows up on home-cooked Korean food from his parents and San Diego\u2019s taco shop culture<\/a> in the streets. Chef-owner Jiwoo Choi<\/a>\u2019s octopus is a perfect expression of that hybrid\u2014charred-and-tender, over a pretty killer gochujang crema. The dessert here is a rare taste of a South Korean street-food staple, hotteak\u2014a dead-delicious sweet pancake made with wheat flour, makgeolli (Korean rice wine), brown sugar, demerara, and cinnamon. It\u2019s a warm, gooey-centered cake with vanilla ice cream and berry compote.<\/p>\n

100 Park Plz #161, East Village<\/p>\n

\"DowntownCourtesy of STK Steakhouse<\/p>\n

STK<\/p>\n

What to Order: Spicy Yellowtail Crispy Rice Cakes<\/p>\n

STK is the steakhouse<\/a> that slid into America\u2019s DMs 21 years ago and took its sweet-ass time to make it here but that\u2019s OK. It\u2019s here now and brought its DJs and nightlife feels to the big-night-out carnivore experience. Obviously get the prime cuts (order all the sauces), but also the spicy yellowtail crispy rice is a fantastic riff on the raw-and-fried standard, served with unagi sauce.<\/p>\n

600 F St, Gaslamp Quarter<\/p>\n

Sushi Maru<\/p>\n

What to Order: Omakase<\/p>\n

Sushi Maru<\/a> is my \u201cSushi of the Year.\u201d For years, Tsuyoshi \u201cMaru\u201d Maruyama was the chef behind the counter at the top sushi spot in downtown (Taka). After leaving to take care of family in Japan for a while, he returned to open this 20-seat, 20-course, omakase-only experience<\/a> last year. Fantastic, tiny, Jiro Dreams-minimalist, the fish on the plate, the chef, and the company you brought the only place you need to put your attention.<\/p>\n

1345 Third Ave, Downtown<\/p>\n

\"DowntownCourtesy of Meze Greek Fusion<\/p>\n

Meze Greek Fusion<\/p>\n

What to Order: Lamb Chops<\/p>\n

Meze<\/a> is what happens when Greek food meets the well-lit sins of nightclub life. If you\u2019re choosing Greek food and you don\u2019t choose lamb, grandmas in Crete weep. Don\u2019t make grandmas cry. Chef Aleko Achtipes\u2019 chops are a star here, mostly because they obey all the spiritual laws of chops and lean heavy on the lemon sauce. While you\u2019re there, keep in mind a watermelon feta salad never ruined a summer, either.<\/p>\n

345 Sixth Ave, Gaslamp Quarter<\/p>\n

BeShock Ramen<\/p>\n

What to Order: Spicy Miso Ramen<\/p>\n

Unless you\u2019re one of those weirdos who only eat gazpachos and smoothies in the summer, BeShock<\/a> is one of the best ramen shops in the city<\/a>. Its spicy miso, especially. Sad that the U.S. market first experienced miso as the watery commercial afterthoughts in sushi soups; but now the good miso has arrived at places like BeShock. Also be sure to try its sake\u2014owner Ayaka Ito is a sake master (essentially a top sommelier, but of sake) and her junmais are unmatched.<\/p>\n

1288 Market St, Gaslamp Quarter<\/p>\n

\"DowntownCourtesy of Pendry Hotels<\/p>\n

Nason\u2019s Beer Hall<\/p>\n

What to Order: Birria Grilled Cheese<\/p>\n

Didn\u2019t expect this one. Nason\u2019s Beer Hall is a sports bar<\/a> with roll-up walls to watch the Gaslamp\u2019s uniquely human parade strut and fumble. But it just went under the hood of its food menu<\/a> and it paid off, in a real sinful way. My wife\u2019ll tell you the star is the Wagyu beef corn dog with miso mustard. Wives are often correct. But the birria grilled cheese really picks the lock on the storage closet of endorphins inside of me: a layer of cheese griddled brown and crispy on the outside of the bread, gooey layer inside, tufts of birria, pickled onions, and a pepper-heavy consomm\u00e9 to dunk. Due respect to the French Dip. This is the San Diego Dip. And it\u2019s better.<\/p>\n

570 J St, Gaslamp Quarter<\/p>\n

Hotel Del<\/p>\n

What to Order: Miso Black Cod<\/p>\n

The Del is our Statue of Liberty, our Hearst Castle. The iconic, historic thing. And with the original blueprints and an in-house historian, it just finished one of the largest restoration projects of a hotel<\/a> ever done in the U.S. Six years, $550 million. Gotta see it. The hotel sanded the ornate wood down to the studs, restained it the same deep hue it was when it opened in 1888. Among its renovations are its famed porch, a new lobby, stained glass that was there when it opened, and recovered art that had been lost along the way. And, Nobu just opened<\/a> overlooking the lawn which overlooks the sand which overlooks the water which overlooks thoughts of Hawaii out there somewhere. Sure, most of the food world has been there, eaten that. But at a recent tasting, dear god, that miso black cod still tastes like it could start the legend of chef Nobu Matsuhisa all over again. Get the spicy tuna crispy rice and the Matsuhisa Martini (vodka, sake, ginger).<\/p>\n

1500 Orange Ave, Coronado<\/p>\n

\"DowntownCourtesy of Coronado Visitor Center<\/p>\n

Little Frenchie<\/p>\n

What to Order: Cassoulet w\/ Duck Confit<\/p>\n

Little Frenchie is a charming as heck sidewalk French bistro<\/a>. For the cassoulet, exec chef Matt Sramek cures duck legs overnight, slow cooks it in its own fat, and sears it for a crispy bite. The restaurant makes stock from the leftover bones, then uses that to simmer the white beans with pork belly, Toulouse sausage, thyme, and citrus. Its topped with breadcrumbs (made from leftover baguettes) and persillade (an herby-acid legend with garlic and cornichons and parsley).<\/p>\n

1166 Orange Ave, Coronado<\/p>\n

Provisional Kitchen <\/p>\n

What to Order: Hamachi Crudo<\/p>\n

Pendry is one of the most solid restaurant options in downtown hotel\/resort world. Provisional<\/a> is its all-day joint with huge, airy, central train station vibes and chef Brandon Sloan. His team\u2019s squid ink fettuccini with sungold sauce is excellent, as is the yellowtail crudo with pickled fennel, sungolds, citrus vinaigrette, green onion, and chile oil.<\/p>\n

425 Fifth Ave, Gaslamp Quarter<\/p>\n

\"DowntownCourtesy of The Crack Shack<\/p>\n

Crack Shack<\/p>\n

What to Order: Se\u00f1or Croque<\/p>\n

The fried chicken sandwich wars in San Diego were hard-fought. Everyone with access to a sack of flour and an Instgram account was scrapping for some of that fried chicken power. Crack Shack<\/a> won\u2014no surprise. It\u2019s in the parking lot of one of the top restaurants in the city (Juniper & Ivy), designed by its exec chef Jon Sloan. It serves Jidori chicken, properly brined with sauces scratch-made daily (sriracha thousand island, ranch, kimchi bbq, Baja hot sauce, etc.). The Croque is fried Jidori breast, bacon, fried egg, cheddar, miso-maple butter and brioche. Breakfast is served all day.\u00a0<\/p>\n

2266 Kettner Blvd, Little Italy<\/p>\n

The Henry<\/p>\n

What to Order: Short Rib Potstickers<\/p>\n

Sam Fox<\/a> is the Danny Meyer of the West, or maybe at this point, Danny Meyer is the Sam Fox of the East. Either way, both have been wildly successful because no matter how many restaurants they build (and it\u2019s a shit ton), they\u2019re consistently good. At The Henry in Coronado<\/a>, the dish is those potstickers. Dumplings made fresh daily, stuffed with braised short rib, swimming in aged soy sauce, toasted sesame oil, garlic, ginger, scallions.<\/p>\n

1031 Orange Ave, Coronado<\/p>\n

\"DowntownPhoto Credit: Rex Yuasa<\/p>\n

Grant Grill<\/p>\n

What to Order: La Traviata Cocktail<\/p>\n

The classic hotel<\/a>, stately and grand. Ghosts of mock turtle soup and diamond heists. The bar<\/a> has always been a star, where some of the city\u2019s top drinks people have started citywide trends (the first barrel-aged cocktail) and taken on wildly ambitious projects (making its own chartreuse, etc.). So it makes sense that head drinksman Rex Yuasa\u2019s favorite creation is a glass-based adaptation of Verdi\u2019s most famous opera. The spirit is Italicus Rosolio di Bergamotto (bergamot liqueur), with chianti (Verdi\u2019s favorite drink) and hard apple cider. He even drowns a flower to represent the opera\u2019s tragic lead, Violetta. Get front row seats.<\/p>\n

326 Broadway, Gaslamp Quarter<\/p>\n

Lola 55<\/p>\n

What to Order: Fish Taco<\/p>\n

Coming to San Diego and not getting a fish taco is some real disrespecting-ancestors behavior. You wouldn\u2019t go pizza-sober in the Bronx. And Lola55<\/a> is the place for them downtown. A Michelin Bib joint<\/a>. Its crispy Baja-style battered fish taco gets a remoulade, a killer chorizo vinaigrette, and pickled serranos.<\/p>\n

1290 F St, East Village<\/p>\n

\"DowntownCourtesy of Door Dash<\/p>\n

TNT Pizza<\/p>\n

What to Order: House Classic Detroit-Style<\/p>\n

TNT\u2019s the call for pizza<\/a> in downtown. It does just about everything right. TNT uses the sauce made by famed James Beard pizzaiola Chris Bianco<\/a> (who uses organic California tomatoes) and ferments its dough for four-ish days. The restaurant can also make anything vegan, veg, gluten-free, or create around whatever food thing haunts or hurts. The Detroit style\u2014rectangle-thick, crispy frico of cheese on the outside and chewy dough on the inside, a real loaf of pizza\u2014has pinched fennel sausage, roasted peppers, onion, and pepperoncinis. It\u2019s fantastic. (People also adore the pickle pizza; I\u2019m just not those people and I feel somehow culturally less relevant due to this).<\/p>\n

550 14th St #116, Gaslamp Quarter<\/p>\n

PARTNER CONTENT<\/p>\n


\n \"Joven
\n Joven Golden Hour Tour With Bebemos & Happy Half Hour
\n <\/a><\/p>\n


\n \"Refresh,
\n Refresh, Revamp, Recieve a Lot of Compliments
\n <\/a><\/p>\n

Parfait Paris<\/p>\n

What to Order: Macarons<\/p>\n

A husband and wife from Paris run this real-deal French bakery<\/a> with a fantastic almond croissant. Parfait Paris<\/a> made its name with macarons, and it hasn\u2019t crimped ingredients or quality (in fact, it went the opposite way and signed a pastry chef who worked at a Michelin star place and baked for the royal family).<\/p>\n

555 G St, Gaslamp Quarter<\/p>\n

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